Vegetables

Southern Style Green Beans

1 ½ pounds fresh green beans, washed and snapped
8 slices bacon, quartered
1 medium onion, chopped
6 cups water
1 ham hock
2 tsp. salt
1 tsp. pepper
1 pound new potatoes, cubed

Fry bacon until crisp in a Dutch oven. Remove bacon and set aside. Saute onions in a ¼ cup bacon drippings until tender. Add water and ham hock to onions and bring to a boil. Add bacon, beans, salt, and pepper and bring to a boil. Cover and simmer for 15 minutes. Add potatoes and cook for 15 minutes or until potatoes are tender.

Potato Salad

5 potatoes, cubed
Pickles
Celery
Bacon
Hard boiled egg (2)
Mayo
Mustard
Salt and pepper to taste
Onion (if desired)

Peel, wash and boil potatoes in a saucepan until they are done. Cut whatever veggies you feel like putting into the potato salad into manageable pieces. Add veggies, mayo, mustard, and spices to the potatoes. Season to taste.

Cracker Barrel Hash Brown Casserole

1 2 lb. pkg. frozen hash browns
16 oz. sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. chopped onion (if desired)
2 C. grated Cheddar cheese

Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together sour cream, and cream of chicken soup. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese and butter, that you have cut into cubes. Bake at 350 degrees for 35 minutes, or until all is completely warm, and the cheese begins to melt.

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